All About Spices

Presented by Kathy FitzHenry Founder Juliet Mae Fine Spices All About Spices The History and Science Behind Our Sense of Taste

“ Whoever controls the spice controls the universe.” ,[object Object],[object Object],[object Object],Baron Harkonen

Influences on European/American Cuisine ,[object Object],[object Object]

Influences on European/American Cuisine ,[object Object],[object Object],[object Object]

Influences on European/American Cuisine ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

What Made Spice So Valuable ? ,[object Object],[object Object],[object Object],[object Object]

Spices Were Valued Like Gold ,[object Object],[object Object],[object Object],[object Object]

Before the 16 th century ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],15 th Century French Spice Merchant at Work. A Dash Of Spice. Hawkins & Duff. The European diet was based on plants like wheat; meats were rarely consumed outside of elite circles .

Before the 16 century ,[object Object],[object Object],[object Object],The American diet consisted mainly of farmed plants, fish, select insects, even pond algae and opportunistic hunting. Source: http://ushistoryimages.com/sources.shtm

1492 ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

The Columbian Exchange Source IACP

The Impact of the Columbian Exchange ,[object Object],[object Object],[object Object]

What Is… A Spice Or An Herb? ,[object Object],[object Object],[object Object],[object Object]

Spice Comes In Many Forms ,[object Object],[object Object],[object Object],[object Object],[object Object]

Most Spices Are Dried ,[object Object],[object Object],[object Object]

Drying Methods ,[object Object],[object Object],[object Object],[object Object],[object Object]

Herbs ,[object Object],[object Object],[object Object]

Buying and Storing ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Sense of Smell ,[object Object],[object Object],[object Object],[object Object]

Sensitivity ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Role of Receptors ,[object Object],[object Object],[object Object],[object Object],[object Object]

Spicy Curry or a Hamburger? ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],biology.about.com

5 Main Tastes ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Our Adaptive Palate ,[object Object],[object Object],[object Object],[object Object]

We Don’t Just Taste With Our Tongues! ,[object Object],[object Object],[object Object],Source: http://www.sciencedaily.com/releases/2007/08/070820175426.htm

How To Think About Flavoring ,[object Object],[object Object],[object Object]

Flavor Groupings Umani: Soy Sauce fish sauce black bean miso grilled meats Pungent: Ajowan asafetida caraway cardamom celery seed cloves cumin dill seed fenugreek Galangal juniper berry mace nigella orris root star anise Unifying: Coriander see fennel paprika poppy seed sesame seed turmeric Hot: Chilies horse radish wasabi mustard black white pepper Tangy: Amchur black lime caper kokam pomegranate sumac tamarind Sweet: Allspice anise cassia cinnamon nutmeg vanilla

Creating Blends ,[object Object],[object Object],[object Object],[object Object]

Where Is The Industry Going? ,[object Object],[object Object],[object Object],[object Object],[object Object]

Health Benefits ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],© 2009 Juliet Mae, all rights reserved.

All About Spices

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